Pork Vindaloo Recipe
Vindaloo is a popular dish in the state of Goa today. However, it is not in the sandy and beachy state that the vindaloo was born. It has its roots in the Portuguese dish called carne de vinha d'alhos. This dish comprised of meat cooked in a wine vinegar and garlic mixture. This dish was introduced to India in the 15th century when Portuguese travellers invaded the Indian sub-continent to settle here. Just like the pav, vindaloo is also a gift of the Portuguese that we are savouring till date. The Indian version of vindaloo is hot and fiery and could be made with vegetables but generally consists of meats like chicken and lamb as well as pork. It is an Anglo-Indian form of pork dish with aromatic and flavourful spices. To produce the vindaloo spice, blend the spices and grind them into a greasepaint and marinate the pork using this spice grind to get the maximum flavours.
ingredients serve
Ingredients for Pork Vindaloo Recipe
- 5 gram Dried red chilies
- 10 gram Whole cumin
- 3 gram Cloves
- 5 gram Poppy seeds
- 3 gram Peppercorns
- 5 gram Whole mustards
- As required Ginger
- As required Garlic
- As required Tamarind water
- As required Wine vinegar
- As required Salt
- As required Red chilies
- 1 kilogram Pork
- As required Sliced onions
- 1/2 teaspoon Mustard seeds
- 4 stick Cinnamon cm
- 10 gram Jaggery
- 3 gram Turmeric
- 5 gram Kashmiri red chili powder
- As required Mustard oil
Directions: Pork Vindaloo Recipe
Steps To Prepare
- STEP 1.Prepare lots of ginger-garlic paste.
- STEP 2.Pluck fresh curry leaves and wash them clean with water.
Cooking Directions
- STEP 1.Dry roast and crush 5g dried red chilies, 10g whole cumin cloves, 3g poppy seeds, 5g peppercorns and 3g whole mustards.
- STEP 2.Make a paste of ginger-garlic, tamarind water and wine vinegar. Marinate the pork with the crushed spices and the paste. Refrigerate it overnight.
- STEP 3.Heat a pan with vegetable oils. Add cinnamon and mustard seed, add onions and fry them till they turn brown.
- STEP 4.Add turmeric and red chili powder, fry it for 10 minutes. Add the marinated pork and stir for 10 seconds.
- STEP 5.Cover and cook for 10 minutes. Add the jaggery and hot water.
- STEP 6.Add curry leaves to garnish it and give it a distinct aroma.
Storage And Serving Method
- STEP 1.Serve the pork vindaloo on a bed of steamed rice of with some soft pav.
value
Current Totals
- Fat88g
- Protein176g
- Carbs381g
- Fiber249g
MacroNutrients
- Carbs381g
- Protein176g
- Fiber249g
Fats
- Fat88g
Vitamins & Minerals
- Calcium4846mg
- Iron62mg
- Vitamin A239mcg
- Vitamin B11mg
- Vitamin B2< 1mg
- Vitamin B326mg
- Vitamin B63mg
- Vitamin B9112mcg
- Vitamin B120mcg
- Vitamin C22mg
- Vitamin E14mg
- Copper9mcg
- Magnesium618mg
- Manganese82mg
- Phosphorus1659mg
- Selenium333mcg
- Zinc33mg